In a saucepan bring the dried flowers, sugar, and water to a boil, simmer for 3 minutes.
Allow the syrup to cool for 10 minutes.
Pour the syrup through a strainer, the flowers will be in the strainer, those you can discard.
Place the strained syrup in a glass jar for storage.
Place syrup in the fridge for up to 3 weeks.
Use in drinks, over pancakes, add it to your favorite cocktail, or make an Italian cream soda with it.